Gluten-free, Dairy-free Zucchini Walnut Bread

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It’s summer, which means that zucchini are aplenty. In fact, so much so that we can’t eat them as fast as my parents garden can grow them! Not one to waste, I decided it was time for some zucchini bread. So here is the recipe I made today (and am munching on as I type this up…) Enjoy!

 

Ingredients

Nonstick cooking spray for the pan.
1 1/2 cups gluten-free all-purpose flour (check your blend to make sure it doesn’t contain any dairy powders)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon Xanthan Gum
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg

2 large eggs
3/4 cups granulated Organic Coconut Sugar
2/3 Cup sunflower oil (or other vegetable oil)
1 teaspoon pure vanilla extract, I used bourbon vanilla
1 cup finely grated zucchini

1/2 cup chopped walnuts

Directions

Heat the oven to 350°F.

Grease a 4.5 x 8.5″ loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder, cinnamon, xanthan gum, baking soda, salt and nutmeg until well blended.

In a medium bowl, using a whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. Stir in the vanilla and then the zucchini.

Pour the liquid mixture into the flour mixture and stir until combined. Add the walnuts and gently fold into the mixture.

Spoon the batter evenly into the prepared loaf pan.

Bake until golden brown and a wooden pick inserted into the center comes out clean, 50 to 60 minutes.

Remove the pan from the oven and immediately remove the bread from the pan. Turn the loaf on its side and let cool on a wire rack.

Gluten-free, Dairy-free Chocolate Coconut Cookie Shake

Gluten-free, Dairy-free, Chocolate Coconut Cookie Shake

We decided to drive through In ‘n Out today after church to grab a quick lunch. I was thankful because I was feeling a little under the weather and didn’t feel like making a big lunch at home. Plus, we’ve learned to love their “protein-style” burgers (this basically means same burger, but wrapped in lettuce instead of a bun). Even my husband who doesn’t have to be gluten-free actually prefers his burger “protein-style” now as well.

The problem though, is that In ‘n Out makes delicious chocolate shakes as well. They are very hard to resist. Of course, my son asked if he could have one since it had been “ages” since he’d had a shake. I promptly reminded him that he had a protein shake with breakfast this morning…how quickly they forget.  But I felt for him, the cold, chocolate creaminess was enticing me as well.

Then I remembered that I had a collection of items at home that I could use to make us a comparable, gluten-free, dairy-free chocolate shake. I proposed the solution. He hesitantly accepted and even agreed to help me make it. (Spoiler alert: both he and his brother loved it…)

We went to our fridge and cupboard and assembled the players charged with making us a frosty treat. Here is the line-up:

Trader Joe's Gluten-free, Dairy-free

Trader Joe’s has been fantastic about stocking more gluten-free and dairy-free versions of the foods we Americans enjoy on a daily basis. This is a store that is listening to the consumer and meeting the needs of those of us with dietary restrictions. And for that reason alone, I love this market. (Seriously, Trader Joe’s should be paying me to write this post. :) )

Here is the recipe. Enjoy! Let me know how it turned out for you. Did you use any other ingredients? I would love to hear your take on it!

Gluten-free, Dairy-free, Chocolate Coconut Cookie Shake

Gluten-free, Dairy-free Chocolate Coconut Cookie Shake

Ingredients

8 ounces Trader Joe’s Vanilla Coconut Milk
5 Trader Joe’s Gluten-free Joe Joes’s
1 container of Trader Joe’s Vanilla Coconut Yogurt
2 scoops of Trader Joe’s Chocolate Coconut Ice Cream

Directions

Combine the ingredients in a high-speed blender.
Adjust to your desired thickness (i.e. add milk to send it out or more cookies or ice cream to thicken it)
Serve immediately.

Dairy-free, Food dye-free Shamrock Shake Recipe

Dairy-free Shamrock Shake

Many of you have asked which of the recipes listed in my recent post, 5 Diary-free, Food dye -free Shamrock Shake Recipes, I tried. The answer is: all of them. And while they all had components I liked, the recipe I seemed to like best was the recipe listed below.

Essentially, I took the ingredients I liked from each recipe and made a new recipe. So here is my favorite combo of ingredients to make the dairy-free, food dye-free shamrock shake pictured below.

Which one was your favorite?

Dairy-free Shamrock Shake

 

Dairy-free, Food dye-free Shamrock Shake

Ingredients
1 1/2 cups Vanilla Coconut Milk
1 ripe Banana
1 small ripe Avocado
2 cups Spinach
1 cup fresh Mint Leaves
1-2 teaspoons Peppermint Extract
(or more to taste)
1-2 scoops Soy Vanilla Ice Cream
handful of Ice

Directions
Combine all ingredients in a high speed blender. I used my Ninja Blender.  Adjust the consistency to your taste (i.e. add more coconut milk to make it thinner or more soy ice cream to make it thicker).

Enjoy!

 

 

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